Blueberry Orange Muffins
I’m currently super busy with my office work load until almost no mood to bake. Flipped thru my long baking list and glad I found this super easy recipe. Actually I baked this few weeks ago, but only got chance to post it now. The combination of both orange & blueberries matched really well that made you can’t just stop eating it and one cupcake is never enough :)
I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.
Source : Food 4 Tots & Anncoo Journal
250 gr Plain flour
3 tsp Baking powder
pinch of salt
120 gr Castor sugar
2 Large eggs (at room temperature)
4 tbsp Fresh orange juice
2 tsp Orange Zest
180 ml Extra light olive oil/sunflower oil
1 tsp Vanilla extract
160 gr Greek yogurt or plain yogurt
125 gr Frozen bluerries (1 punnet)
- Preheat oven to 190C
- In a mixing bowl, sieve flour, salt and baking powder, mix well. Set aside.
- In a separate bowl, gently whisk together the eggs and sugar together, then add Greek yogurt, vanilla extract, orange juice, zest and oil until it is combined. Be careful not to overbeat the mixture.
- Add the wet mixture into the dry ingredients. Use a spatula (I used fork to mix), combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries (used spatula) and mix well. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").
- Use a spoon to scoop batter into muffin cups or transfer the batter into a piping bag and pipe into the muffin cups until each cup is 80% full.
- Bake for 20-25 mins.